Haggis Adventures

Czech rep

Czech Republic – Olomouc, Prague, Cesky Krumlov

Typical old standards like goulash, potato pancakes and vepřo-knedlo-zelí (pork-cabbage-dumplings), but all with a peculiarly Hanácká Hospoda twist. For example the potato pancakes here are called the Gossiping Aunt’s potato pancakes. The pickled sausage, usually called Utopenec (drowned man) has been specified as Břetik the non-swimmer.
Then you’ll come to the soups. The garlic and onion soups are especially strong, so if you’re after something a little more subtle perhaps try the tomato or cabbage soups. The soups can all be ordered in a bread-bowl. Vegetarians please note that the cabbage soup and garlic soup both contains small pieces of meat. 
If you’re after a real local Olomouc dining experience there’s a particular cheese that’s known across the republic as Olomoucké Tvarůžky. The most usual translation into English is Olomouc “stinky” cheese, which may give you some idea why the Hospoda menu offers “Two peppermints included.
If you don’t like ripe cheese or are not in a daring mood you might choose ‘Three slices of Sirloin with three aromas’ from the pork section of the menu. This is three pieces of pork individually flavoured with basil, curry and chilli. Delicious! (Not to be confused with the Steak for real Hana Men, which is three pieces of pork with three different kinds of pepper
The value award goes to Chicken like duck, which is half a roast chicken, basted with dark beer and served on a bed of cabbage with dumpling. The most enigmatic of the chicken dishes is Krusčhev trochu jinak; (two big chicken fillets covered in a batter made from cornflakes) and from the beef section it’s hard to go past the steak with ham and egg. Be aware that if you order this ‘rare’, it will come out dripping blood. You might want to jot down Krvavý, Střední, and Propečené, which are the Czech words for rare, medium and well done, respectively.

Poland

Poland – Krakow, Zakopane

Pierogi – Often the first stop on the journey through Polish cuisine and the first thing you’ll recognise on the menu. Many restaurants will translate this as filled dumplings or ravioli but neither term really does the Pierog justice. Though almost every Eastern European lays their claim to being the inventor of Pierogi, we don’t recommend you use this as a case of discussion after you’ve had a few vodkas - it's an argument you’re unlikely to win. Pierogi are crescent-shaped parcels filled with any one of a number of tasty fillings. They can be crispy (smazone) or boiled (gotowane) doubling your number of choices. Here’s a quick rundown of the ones you’re most likely to see.…

Savoury
Ruskie (Russian) – The most popular and well-known, these are filled with potato and cheese and are an excellent place to start for the cautious.

Z Miesem (With meat) – Normally filled with beef or pork and tastiest when crispy. Often served with a cranberry sauce, this is the pierogi of choice for meat-lovers. Check first though as sometimes the meat is mixed with cabbage (kapusta), a big no-no for those that love their meat pure.

Z Kapusta (Cabbage) – Spend a couple of days in Poland and you’ll soon see that, rain or shine, summer or winter, the Poles are mad about their cabbage; and so a trip won’t be complete without sampling the number one ingredient with the number one dish.

Z Grzybami (Mushroom) – Often combined with cabbage, mushroom pierogi reflect the Poles’ love for the mushroom, second only to cabbage on the list of field-grown favourites.

Leniwe (Lazy) – No filling whatsoever, hence the name. These are great for those looking for some no-frills, cheap as chips stodge.

Sweet
Z Serem (cheese) – Unlike Ruskie, these are filled with a slightly sweet cottage cheese and raisins. Cover with a dollop of sweet cream and you’ve got an excellent choice for desert. Probably not to be preceded by Ruskie unless you’re seeking cheese overload though.

Z Owocami (fruit) – Depending on the season this can be apple or a combination of the forest berries cultivated in Poland. Normally served with cream and excellent for those summer days when the hot stuff proves a little too much or during the winter when you’re struggling to get your five-a-day.

Z Truskawkami (Strawberry) – Best in summer when the strawberries are likely to be fresh not frozen and served with a dash of cream and maybe a little coulee. Like Poland’s answer to strawberries and cream.

Z Borowkami (Blueberry) – Perfect for giving your teeth that highly desirable blue rinse, blueberry pierogi like the strawberry variety are a big summer hit when the berry-mad Poles harvest both the wild and ‘American’ varieties.

Bigos – A traditional stew native to Poles and Lithuanians, bigos is considered to be Poland’s true national dish and its composition can vary from region to region, village to village and restaurant to restaurant. This hunter’s stew is a staple of every Polish family so be sure to sample it during your stay. Fresh or fermented cabbage forms the base of the meal, to which either whole or pureed tomato is added alongside cuts of meat mainly, but not exclusively kielbasa or pork and finished off with honey and mushrooms. The dish is traditionally accompanied with rye bread or potatoes and is typically served on the second day of Christmas. Its high concentration of vitamin C, the ready availability of cabbage and general heartiness made it a classic and nutritionally fundamental dish during centuries and centuries of cold winters. Wash it down with shots of ice-cold vodka for the authentic experience.

Barszcz (or Borscht) – Drink it hot in the winter and cold in the summer but either way, make sure you don’t miss one of Eastern Europe’s most-popular starters. Again, Ukrainians, Russians and Poles would undoubtedly argue over the soup's origins until the early hours (over some vodkas no doubt). Hot barszcz is generally more popular among Poles and is based principally on beetroot and meat stock. Various other vegetables, including tomato and garlic can be included and the soup can vary in consistency, either served in a cup to warm the stomach for the arrival of pierogi or as a thicker stew to be accompanied by just bread or uszka (literally "ears"), a mini version of pierogi with meat served in the barszcz itself. 

 
Rosol z kury (clear chicken broth) – Sometimes served with noodles (z makaronem), this is something that appears less and less on Polish menus these days but, if come across, should definitely be lapped up. A starter for the famished or full meal for the less ambitious, few foods have the potential to warm the stomach quite like Rosol.

Zupa Grzybowa (Mushroom soup) – While mushroom soup in most countries wouldn’t exactly set the pulse racing, keep an eye out for this soup when served w bulce (in loaf) and, should you follow through with an order, you won’t be sorry. A small cottage style bun cum loaf of bread is hollowed out and used as a soup vessel. Break off bits from the side as you progress or scrape out the soggy bread from the inside, this soup, as with the above soups is hearty and filling enough to comprise a full meal. While it might be a bit heavy for the summer months, you’ll certainly be pleased it’s on hand during winter.

Chlodnik – The Polish version of gazpacho, a cool, refreshing soup for the summer months, this chilly concoction combines soured milk, beetroot leaves, young beetroots, cucumber and chopped fresh dill. For those days when a piping hot cup of barszcz just doesn’t tickle your fancy.

Flaki – In a word – tripe. Of the pork of beef variety, let’s face it… If it’s not for you, you’ll hardly be convinced by the smattering of seasonings and spices. Not something to order if you’re looking to impress the vegetarian other half.

Smalec – Polish peasant classic and a reminder for some of hard times and scarcity, a plate of lard ready with dipping bread is still a common sight in traditional Polish eateries of all budgets. Great for winter, not so good if you’ve still got ideas of a summer six-pack.

Placki Ziemniaczane (Potato Pancakes) – Again, whether these are of Hungarian, Czech, Polish or Jewish origin is unclear, the most important thing is that these are pretty darn good. Think of them as the Polish version of American hash browns, but classier. Take them as they come or try with melted oscypek or, if you’re looking for a tip, a favourite of ours is with Goulash (z Gulaszem) otherwise known as po Wegiersku (Hungarian style).
Golonka – A real treat for meat lovers, Golonka is normally sold by weight, so be aware that the price you see per 100g is likely to be multiplied by five or six. Though not the leanest of cuts, once you get to the good stuff it will certainly have been worth the effort. Just think of the words ‘melt in the mouth ’ and you’ll have a good idea. Highly recommended by this salivating scribe is Golonka cooked and served in beer and honey sauce. Truly lipsmacking stuff.

Oscypek – Originating from the Zakopane mountain region, this tough smoked cheese is an excellent addition to any grill/barbecue menu and no visit to Poland would be complete without at least a token sample. Though available both smoked and unsmoked and in a variety of different shapes and forms, smoked is definitely the most popular and its strong taste is perfectly set off by a healthy dollop of cranberry sauce. If it’s good enough to keep those mountain folk healthy all year round, who are we to complain?

Kielbasa – The Spaniards have chorizo, the Italians have salami and pepperoni, the Germans have the frankfurter and bratwurst, the Americans have the hotdog and the Brits have a whole array of British bangers. Second to none of the above, the Poles chip in with kielbasa, their sausage of the spiced and smoked variety. The white version is generally cheaper and fattier and is what you’re likely to find in Zurek. You’ll find the regular, red kielbasa everywhere in Poland, whether it’s in a street grill restaurant, milk bar, upper-crust exclusive establishments and even on pizzas. Most restaurants will not specify the exact type and there are literally too many to mention. However, if you’re buying to take home we strongly recommend wiejska, krakowska, or podwawelska, or z serem (stuffed with cheese - not to be missed!); all excellent choices. Varieties differ in fat and garlic content, type of coating and combinations of seasoning, and some varieties are more suited to barbecuing than home cooking and vice versa, but providing it's Polish, you’re unlikely to go wrong.

Schabowy - The Polish version of pork chops, nothing goes better with potatoes than some hearty cutlets. They can be breaded or not, and grilled or baked, depending on the establishment. Trust us though - the best are served in a Polish home by someone's mother (or father - it is the 21st century after all!). Szarlotka* – There is perhaps nothing better to accompany an afternoon cappuccino or cup of tea than a slice of warm apple pie with ice cream – as the Americans would say ‘just like ma used to make’. In almost any Polish city, you’re sure to be able to strike up a heated debate just by asking a group of locals who has the best szarlotka in town – it’s certainly caused its fare share of heated discussion here, that’s for sure. Unlike American and British variants which opt for the pastry way, the Poles have gone for the cakey approach and, excuse us for a hint of bias, but we feel it’s the best of the bunch.

Hungary

Hungary – Budapest

Does anyone really need a reason to try Hungarian food? Well, if convincing is what you're after, consider this. Hungarian cuisine has been influenced by the French, Germans, Italians and Turks, not to mention the Polish, Slavs and Asians. The result is a rich blend of one-pot meals cooked for hours over open fires and pastries that would put Vienna to shame. Take your palate on a magic carpet ride with these dishes from Hungary.
Hungarian Sausage and Potato Casserole is a hearty dish of Hungarian sausage, potatoes and hard-cooked eggs which can be served as a luncheon dish with a crisp, green salad, as a main course or as an accompaniment. It makes a great potluck dish, too.  Hungarian Beef Goulash is a one-pot wonder that frees you to go off and do other things while it bubbles away. It's perfect for a slow cooker and makes another great potluck dish.  Hungarian Chicken Paprikash is the perfect excuse to eat carbs. The sour cream-rich meal wouldn't be the same without some type of noodle or dumpling. This one-pot dish is another candidate for the slow cooker and potlucks.  Hungarian Salami. The best brand is Pick. Look for long salami bars, covered with white mould and with red-white-green paper rings (the Hungarian flag) around them. Hungarian fruits taste delicious and their dried versions conserve and enhance the flavours of fresh fruits. They make healthy snacks or you can put them in pastries.
 

Croatia and its Islands

Croatia – Plitvice NP, Split Croatian islands, Pag

Aaaaaah, the aromas, the taste, the food... The excellent Croatian food that so many people love is a product of great geographical location and historical influences. Croatian cuisine features great produce from the low lands of Slavonia, great seafood from the Adriatic coast of Dalmatia and Istria and great foodmaking tradition from every part of Croatia. Many recipes have seen influences from neighboring countries (Austria, Hungary, Italy) and the Middle East, while others are original dishes only found in Croatia. So join the tour of some of the most favorite Croatian food enjoyed by the locals and tourists alike.
Following are items you'll find nearly everywhere in Croatia:

Burek
Throughout former Yugoslavia, this heavy cheese, meat or apple pastry was the breakfast of choice for farmers and fishermen. You'll see big trays of the stuff in gracing the windows of pastry shops and fast food joints.

Cevapcici ( pronounced Chev ap chee tse)
Croatia's answer to the hamburger, this meatball is made of spicy beef or pork.

Raznjici (pronounced razh nyee chee)
Another quick treat, this is a sort of shish kebab.

Palacinke (pronounced pala chink eh)
This crepe-like dessert is a pancake often stuffed with walnuts or chocolate and sometimes served with ice cream.

Blitva
Swiss chard boiled and served with olive oil, potatoes and garlic is a simple and delicious side dish that's served throughout Croatia.

Pag Cheese
Made on the island of Pag, this sharp, sheep's milk cheese is a delicacy throughout Croatia. It's often served as an appetiser, thinly sliced with olives on the side.

Bakalar
Dried cod is prepared a variety of ways and is traditionally served on Christmas Eve. 

 
Meals along the Dalmatian coast are heavily influenced by their Italian ancestry which is why the coastal resorts tend to fill up with Italians in summer. Often the meals begins with a nice plate of pasta; black risotto or spaghetti in squid ink sauce is especially popular.
Dalmatian cuisine relies heavily on the fresh fish and seafood that are caught (or farmed) offshore. Look for sea bass, grouper, scorpion fish, pilchards, mackerel, squid and sea bream. Fish is usually grilled with local olive oil, garlic and lemon. Meat isn't forgotten either. Thin slices of smoked Dalmatian ham are often on the appetiser list. Lamb is popular either boiled or baked. Dalmatian pasticada is a meat stew (beef stuffed with lard and roasted in wine and spices) often served with gnocchi.
Dalmatian deserts are usually a simple matter, often involving dried figs and raisins, almonds, honey and eggs.

Slovenia

Slovenia – Bled, Ljubljana

Slovene cooking has over 30 different regional cuisines, influenced greatly by Slovenia's neighboring countries. While there is a sufficient amount of poultry, dairy products, and potatoes, much of the land in Slovenia is not suited for producing crops. Basic foods, such as oil, wheat, sugar, and meat are imported.

Slovene foods are often simple and hearty. Many dishes are made with cream, such as mushroom soup, and pork sour soup. Horseradish with cream, a specialty of northeastern Slovenia, is often served with beef dishes. Chicken paprika is a creamy sauce made with spicy, red paprika served over noodles or dumplings.

Bosnia Montenegro

Bosnia

Food in Bosnia and Herzegovina puts a spin on Balkan entrees and has a little something for every traveller, whether you love a good steak or you’re strictly veggie.

Appetizers
Bosnian food can be rich, but not in an unhealthy or unappetizing way. Fresh ingredients and whole foods make meals from Bosnia and Herzegovina totally appealing.
Start your day with a simple breakfast. The usual morning meal is a kwizija, or hearty meal. Stock up on a variety of small courses that include scrambled eggs and bread with a spread like jam, butter, and honey. Drink a strong, traditional coffee with a sweet dash of sugar, or a cup of black tea. The feature of the breakfast is a soft white cheese straight from the farms in Bosnia and Herzegovina’s countryside.

Entrees
If you like meat and potato courses, you’ll be thrilled with the options you will find for entree selections in Bosnia and Herzegovina. Lunch is generally the largest meal of the day, so find the most intriguing restaurant in town and indulge!
Try dishes like the Bosnian bosanki lonac, a slow-roasted pot of meat and vegetables, or japrak, made up of cabbage rolls stuffed with a savory filling. If you are traveling in Mostar, try the trout, which is a specialty to the area. A buttery, flaky texture awaits, and is one option for someone who loves fish.
Dinner in Bosnia and Herzegovina is generally light. You’ll probably have it after 8:00 p.m., and for Americans and the British, this may seem quite late. Pack a snack of some Bosnian sweets to tide you over, like a tiny square of baklava, normally reserved for special occasions amongst Bosnians.
If you take advantage of Bosnia and Herzegovina’s surprisingly lively nightlife, try the Bosnian fast food called cevapcici when you’re out late. This food may be fast but is actually quite traditional, dating back nearly 400 years! Your Bosnian cevaps, as they are nicknamed, will be made up of small sausages and chopped onions, folded in a pita bread called somun.

Drinks
Locally-produced wines and brandies spoil any connoisseur for choice. Sample the rakija, which is available in lots of fruit flavors like plum and grape.

Desserts
Besides the famous baklava, desserts often have fresh fruit and cream as main ingredients. Try the tufahijia, which is a delicious dessert dish made from apples filled with walnuts, and then topped with a rich layer of whipped cream. If you are partial to pudding, have the krempita, with a creamy, soft flavor similar to cheesecake. If you have room, you’ll want to try this delicious Bosnian food.

What makes Bosnian food even better is the overwhelming sense of hospitality and warmth. You’ll be offered cookies, cakes, sweets, coffee, meat platters, and cheese samplers, and once you start sampling, you won’t be able to stop. Just be sure to save room for the main course!